“Adaptation to a common French recipe, the tarte tatin. The crust will be on TOP of the pears, not under”
READY IN:
40mins
SERVES:
4-5
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Butter a 9" cake pan, circular if possible at least 2" deep.
  3. For the dough: chop up 1 cup of butter into the flour. Rub the butter into the butter with your fingers until the mixture looks sandy.
  4. Add the water water to the dough and try to make a ball.You may need to add more water.
  5. Place ball of dough on a floured surface and roll out large enough to be a little wider than your pan.
  6. Cut and peel pears into sixths or quarters.
  7. Toss pear gently with the sugar and place all at the bottom of the pan.
  8. Chop up the remaining butter and scatter on top of pears.
  9. Carefully take dough and put on top of pears.If possible, tuck sides into pan.
  10. Use a fork to make holes in the dough for air to escape.
  11. Bake for 20 minutes, then start checking every few minutes until the crust is golden brown.
  12. After pie has cooled for 5 minutes, flip the pie onto a serving platter so that the pears are seen.
  13. Serve with whipped cream.

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